The ultimate gluten-free appetizer recipe: smoked salmon pinwheels

December 5, 8:04 PMSeattle Food ExaminerTraca Savadogo

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Packed with flavor...no one will guess these smoked salmon pinwheels are gluten-free
 

With the holidays on the horizon, friends and family who are gluten intolerant have a tough time at parties.  Gluten hides in everything from soy sauce to nuts (flour is often used to keep them separate), and I was on a mission to find a recipe that even the Gluten-free Girl could enjoy.  My quest ended with these beautiful smoked salmon pinwheels.

The secret behind this festive appetizer...is a souffle base made of egg whites and spinach.  A quick trip to the oven sets the lofty souffle.  Layer the base with smoked salmon, cream cheese, and thinly sliced tomato and you've got one heck of a holiday appetizer!

A quick trip up to Jensen's Smokehouse provided the succulent smoked salmon.  There's no need to spring for the king salmon on a recipe like this.  Jensen's sockeye works perfectly here.


Smoked Salmon Pinwheels
adapted from Classic Home Cooking by Mary Berry and Marlena Speiler

Serves 4-6.  Start the day before serving.

Roulade:
1 tablespoon butter
1 garlic clove, minced
5 cups fresh spinach, cooked, squeezed and chopped
4 eggs, separated
1 teaspoon fresh rosemary, chopped
A pinch of nutmeg
Salt and pepper

Filling:
3/4 cup cream cheese
3 tablespoons yogurt or sour cream
4 scallions, thinly sliced
1/4 lb. (4 ounces) smoked salmon (can also use lox, if you prefer)
1 ripe tomato, thinly sliced, drained on a paper towel

A 13 x 9"  sheet pan (aka jelly roll pan)
Parchment paper


Line the jelly roll pan with a sheet of parchment paper, cutting the corners so that it fits snuggly.  Preheat the oven to 375 degrees F.

Put the butter in a sauce pan and add the garlic. Cook gently until the butter melts.  Remove from heat.  Stir in the spinach.

Add the egg yolks, rosemary, and nutmeg and beat into the spinach mixture. Season to taste with salt and pepper.

In another bowl, whisk the egg whites until stiff but not dry.  Stir 2-3 spoonfuls into the mixture, then fold in the rest.

Spread the souffle mixture in the jelly roll pan, and bake 10 to 12 minutes, until the mixture feels firm to the touch.  Remove from the oven, cover with a damp towel and leave to cool.

Meanwhile, make the filling: In a medium bowl, beat together the cream cheese and yogurt or sour cream until smooth, then stir in the scallions.

Turn out the cooked roulade and peel off the paper.  Arrange flaked smoked salmon (or slices of lox, if using) on top, leaving a 1" border on each side. Spread the cream cheese filling over the smoked salmon, using a spatula. Arrange the tomato slices over half of the cream cheese filling.

Roll up the roulade, beginning with the widest side. Wrap the roulade in foil, then in a damp dish towel, and chill overnight.

To serve, trim off the ends of the roulade, cut into thick slices, and arrange on a serving platter.